SWEET AND SOUR MEATBALLS

INGREDIENTS:
3 large onions, finely diced
    1,5kg lean beef mince
30ml finely chopped parsley
    10ml dried mixed herbs
Salt and freshly ground black pepper
125g flour
45g butter OR margarine
        75ml sunflower oil

Fruity sweet and - sour:
250ml beef stock
15g cornflour
80g golden brown sugar
20ml soya sauce
250ml white vinegar
10g can pineapple chunks, drained,syrup reserved
200g dried pineapple slices (optional)
PROCEDURE:
Combine first five ingredients in mixing bowl, form into balls with hands,roll in flour to coat. Fry in heated butter and oil until well browned on all sides and cooked through. Drain on absorbent kitchen paper towels, transfer to heated serving dish, cover and keep warm.
Fruity sweet and sour sauce:
Combine all ingredients except dried pineapple in saucepan, bring to boil, stirring continuously. Add a little reserved pineapple syrup to thin down or sweeten sause, if desired. Reduce heat, simmer uncovered, 10 minutes, stirring occasionally. Pour sauce over meatballs, garnish with dried pineapple slices. serve hot with rice and green beans or a salad.

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FRESH FRUIT PLATTER WITH CINNAMON SCENTED MASCARPONE

INGR EDIENTS: 1 pawpaw, peeled, seeded and sliced 1/2 punnet cherries, cleaned 1/2 punnet strawberries, washed 2 kiwi fruit, peeled and sliced 150g mascarpone cheese 15ml cinnamon 30 ml honey NOTE: (fruits optional) METHOD: (1) Arrange the fruits on a platter.Cover and chill. (2) Combine the mascarpone cheese, cinnamon and honey and chill. (3) Serve the cinnamon scented mascarpone cheese with the fruit well chilled.

FRIED NOODLES SALAD

INGR EDIENTS: 30ml butter 85g instant noodles, broken into small pieces 30ml sesame seeds 30ml sunflower seeds 1/2 red pepper , seeded and cut into diamond shapes 1/2 yellow pepper, seeded and cut into diamond shapes 1/2 green pepper, seeded and cut into diamond shapes 100 g cabbage, Shredded 1 punnet cherry tomatoes 100 g baby corn 200 g fresh asparagus, steamed and cut into bite size pieces OR 200g green asparagus tips 100ml raspberry vinegar 15ml soy sauce METHOD: (1) Melt the butter in a frying pan or wok over a medium heat and stir until golden brown, about four to five minutes (2) Add the sunflower and sesame seeds and toss together. Fry until the sesame seeds are just golden, about one minutes. Remove from heat and allow to cool. (3) Divide most of the Noddle's onto four serving plates. (4) Arrange the remaining ingredients on each plate and drizzle with the raspberry vinegar. Top with the remaining noddles

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